Keto Pizza Stuffed Peppers Mozzarella Pepperoni (Print View)

Bell peppers stuffed with marinara, mozzarella, and pepperoni for a low-carb pizza-inspired dinner.

# What You’ll Need:

→ Vegetables

01 - 4 large bell peppers, halved and seeded

→ Filling

02 - 1 cup sugar-free marinara sauce
03 - 1 ½ cups shredded mozzarella cheese, divided
04 - ½ cup mini pepperoni slices
05 - ½ cup cooked Italian sausage, crumbled (optional)
06 - ¼ cup grated Parmesan cheese
07 - 1 tablespoon olive oil
08 - 1 teaspoon dried Italian seasoning
09 - ¼ teaspoon crushed red pepper flakes (optional)
10 - Salt and black pepper to taste

→ Garnish

11 - 2 tablespoons chopped fresh basil or parsley

# Method:

01 - Preheat your oven to 400°F.
02 - Drizzle the bell pepper halves with olive oil and season lightly with salt and pepper. Arrange them cut-side up in a baking dish.
03 - In a bowl, combine the marinara sauce, 1 cup of the shredded mozzarella, cooked Italian sausage (if using), half the pepperoni, Italian seasoning, and red pepper flakes. Mix well.
04 - Spoon the filling evenly into the pepper halves.
05 - Top each stuffed pepper with the remaining mozzarella, remaining pepperoni, and Parmesan cheese.
06 - Cover the dish loosely with foil and bake for 20 minutes.
07 - Remove foil and bake an additional 10 minutes, or until the cheese is bubbly and golden and the peppers are tender.
08 - Remove from the oven and let cool for 5 minutes. Garnish with fresh basil or parsley before serving.

# Expert Advice:

01 -
  • You get all the pizza flavors you crave without derailing your keto goals or spending an hour on complicated prep.
  • Bell peppers become soft and slightly sweet when roasted, creating a perfect vessel that tastes nothing like a boring diet food.
  • Leftovers reheat beautifully in the oven or microwave, making this ideal for meal prep or feeding unexpected dinner guests.
02 -
  • Don't skip the foil covering for the first 20 minutes, or your pepper skin will blister and become tough instead of softening into that perfect tender texture.
  • If your marinara sauce seems runny, your finished peppers will be soupy; drain it through a fine sieve before mixing if needed, or use a thicker marinara brand.
03 -
  • Brown your Italian sausage the night before and store it in the fridge; it saves time and actually deepens the flavor through a day of sitting together.
  • If you're cooking for guests, prep all the peppers and filling ahead, then bake them just before serving so they're hot and the cheese is perfectly melted.
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